I’ve been making my own yogurt for about 5 years. I’ve always wanted the thick and creamy yogurt you buy at the store, but I didn’t want to add pectin or gums to my yogurt. I’ve finally figured out the trick to making thick yogurt.
Step 1: Heat desired amount of milk to 180 degrees. Let cool to 100 degrees then add in your starter. I use a scant 1/4 cup of starter (yogurt from a previous batch) per quart of milk. Stir until well combined.
Step 2: Pour milk and yogurt mixture into jars or a fermenting vessel. I prefer quart jars.
Step 3: Cover loosely with lids (do not tighten, just place them on there or cover with a tea towel.
Step 4: Place yogurt in a fermenting chamber. I use a heating pad set to low covered with towels to ferment my yogurt. I’ve also used my Excalibur dehydrator set to 105 degrees to ferment my yogurt, placing the jars in my oven with the oven light on, door closed (do not turn the oven on, just the oven light), and I’ve use the cooler method. The cooler method is placing the jars of milk/yogurt into a cooler and filling with hot tap water, sealing the cooler and letting sit for 24 hours to ferment. Pick a method and let your yogurt ferment for 24 straight hours.
Step 5: After your milk/yogurt mixture has fermented for 24 hours you should have thick and creamy yogurt.
Yogurt is easy to make at home once you learn the method. Practice until you get it right.
- Whole Milk
- Yogurt Starter
- Heat milk to 180 degrees, let cool to 100 degrees then add in your starter and stir until combined. Use 1/4 cup of starter per one quart of milk.
- Pour milk/yogurt mixture into jars, and place in a fermenting chamber.
- Let ferment for 24 straight hours.
- After 24 hours, you should have yogurt now.
- Place in cold storage and serve chilled.
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